Cheesy Spinach Artichoke Bread Bites

The other day I was trying to come up with an appetizer for my monthly bunco night. I was craving a spinach artichoke dip ... the yummy, cheesy kind that I tend to eat all too much of whenever it's placed in front of me! Hmmm ... maybe if I could find a way to make a bite size version, I would not eat the entire bowl.

Now don't get me wrong, this recipe is in no way dietetic or healthy, but at least there's a little portion control involved. Anyway, I decided to take my grandmother's famous cheesy bread recipe, throw in some chopped spinach and artichoke, top it on sliced baguette pieces, and broil it for a few minutes. The result, ahhhhmazing!!! Unfortunately, I still ate more than my share. But I was thrilled to come up with a simple, crowd pleasing recipe! This is the perfect recipe for friends over for football, a holiday party, or just because you too are craving some spinach artichoke dip :)

By the way, you can make the spread ahead of time (up to 48 hours) and spread it on the bread right before you are ready to broil it. This really is an all around fabulous recipe!

Cheesy Spinach Artichoke Bread Bites
A Simple Spice Original, inspired by Grandma Caroline

1 cup mayonnaise
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh spinach
1/4 cup chopped artichoke hearts
1 baguette, sliced on a bias


In a medium sized bowl, mix together mayonnaise, Parmesan, spinach, and artichoke until combined. Spread a generous dollop of the mixture evenly over each slice of bread. Place bread slices on a cookie sheet and place under the broiler (on high) for 3-5 minutes. Be sure to watch it closely as it broils, because it can burn quickly. Remove from the broiler as soon the cheese mixture becomes golden and bubbly. Serve immediately.
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Simple Spice is Back! Let's Start Simple ...

I am embarrassed to even admit this, but it has been a more than a year since I last posted. To be fair, we did undergo a major home renovation at the end of last summer, and I guess I just got out of the habit of blogging. It's not like we haven't been cooking. In fact, I have been cooking up a storm in our beautiful new kitchen. I think I just put too much pressure on myself to have a perfect plate put together before I grab my camera and photograph it. So let's get one thing out there, moving forward, some days I may have a great shot of my latest creation and other days I may just grab the iPhone and take a quick shot before my ravenous family digs into our meal. I really do miss my blog, and I hope you will reconnect with me as I share what's been cooking :)

To start things off, I wanted to share this amazingly simple appetizer I threw together for my bunco group last month. It's perfect for summer entertaining because it requires absolutely no cooking and uses some of the best ingredients summer has to offer in southern California, fresh strawberries and basil!

Summer Strawberry Bruchetta
Adapted from Annie's Eats

Ingredients:

1 cup strawberries,diced

1 tbsp. sugar

1 french baguette sliced on a bias

4 oz. goat cheese 

¼ cup minced basil leaves
Freshly ground black pepper
2 tsp. balsamic vinegar

Directions:


Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Top each slice with the basil leaves. Just before serving, drizzle with balsamic vinegar and top with pepper.
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